🇮🇹 Italian · Pasta
🍝 Pasta all'Amatriciana
Bucatini all'Amatriciana
Pasta all'Amatriciana pairs crisp guanciale, sweet-tart tomato, and sharp Pecorino Romano in a sauce so beloved it holds Protected Geographical Indication status from its hometown of Amatrice.
The defining tension of a great Amatriciana is the guanciale — rendered until deeply crisp, its fat forming the flavor base for the tomato sauce, with a hit of chili and a generous finish of Pecorino to balance the richness.
Ingredients
Equipment: Large pot, Large skillet, Tongs
- 400 g (14 oz) bucatini or spaghetti
- 150 g (5 oz) guanciale, cut into strips
- 400 g (14 oz) canned San Marzano tomatoes, crushed by hand
- ½ tsp red pepper flakes
- 80 g (1 cup) grated Pecorino Romano, plus more for serving
- 60 ml (¼ cup) dry white wine
- Fine sea salt, to taste
Method
- Bring a large pot of salted water to a boil for the pasta.
- In a cold, dry skillet, add the guanciale and cook over medium heat, letting the fat render slowly until crisp and golden, about 6–8 minutes. Remove the guanciale with a slotted spoon, leaving the fat behind.
- Add the red pepper flakes to the fat and cook for 30 seconds until fragrant.
- Pour in the white wine and simmer until reduced by half.
- Add the crushed tomatoes and a pinch of salt, simmering for 15–20 minutes until thickened.
- Cook the pasta until al dente, reserving a cup of pasta water before draining.
- Return the crisp guanciale to the sauce, then add the drained pasta, tossing over medium heat with a splash of pasta water.
- Remove from heat, stir in the Pecorino, and toss until glossy. Serve immediately with more Pecorino.
Chef Tips
- Render the guanciale slowly to get maximum crispness without burning it.
- Removing the guanciale before adding tomatoes, then returning it at the end, keeps it crisp rather than soggy.
- Bucatini is traditional — its hollow center catches the sauce beautifully — but spaghetti works well too.
Common Mistakes to Avoid
- Substituting bacon or pancetta for guanciale, which lacks its distinctive rich, porky depth.
- Adding garlic or onion — the traditional recipe relies on guanciale fat alone for its aromatic base.
- Letting the guanciale simmer in the sauce the whole time, which softens its prized crispness.
Nutrition (per serving)
Health Benefits
- A good source of protein and lycopene from the tomatoes.
- Best enjoyed in moderation given its richness from the guanciale and cheese.
Cultural Note
Named for the town of Amatrice, this sauce received Protected Geographical Indication (PGI) status, cementing its status as one of Lazio's — and Italy's — most iconic pasta dishes.
Storage & Serving
Storage: Refrigerate the sauce (without pasta) for up to 3 days.
Reheating: Reheat the sauce gently, then toss with freshly cooked pasta.
Serve with: A simple green salad, Crusty bread, Cesanese red wine